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Context: In cellular environments, the reduction of disulfide bonds is pivotal for protein folding and synthesis. However, the intricate enzymatic mechanisms governing this process remain poorly understood. This study addresses this gap by investigating a disulfide bridge reduction reaction, serving as a model for comprehending electron and proton transfer in biological systems. Six potential mechanisms for reducing the dimethyl disulfide (DMDS) bridge through electron and proton capture were explored. Thermodynamic and kinetic analyses elucidated the sequence of proton and electron addition. MD-PMM, a method that combines molecular dynamics simulations and quantum-chemical calculations, was employed to compute the redox potential of the mechanism. This research provides valuable insights into the mechanisms and redox potentials involved in disulfide bridge reduction within proteins, offering an understanding of phenomena that are challenging to explore experimentally.
Methods: All calculations used the Gaussian 09 software package at the MP2/6-311 + g(d,p) theory level. Visualization of the molecular orbitals and electron densities was conducted using Gaussview6. Molecular dynamics simulations were performed using GROMACS with the CHARMM36 force field. The PyMM program (Python Program for QM/MM Simulations Based on the Perturbed Matrix Method) is used to apply the Perturbed Matrix Method to MD simulations.
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http://dx.doi.org/10.1007/s00894-024-05963-8 | DOI Listing |
J Org Chem
September 2025
Department of Chemistry, Purdue University, West Lafayette, Indiana 47907, United States.
The possibility of generating aryloxenium cations with triplet ground states was explored by comparing the gas-phase reactivities of amino-substituted quinolyloxenium cations to the corresponding unsubstituted cations studied previously. The amino-substituted cations were calculated to have a singlet electronic ground state by at least 3 kcal mol. None of them undergo radical reactions.
View Article and Find Full Text PDFFood Chem
August 2025
College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing
Volatile sulfur compounds are recognized as primary contributors to the off-flavors in many heat-sterilized juices, affecting their commercial appeal. The influence of three muskmelon pectin fractions on the formation of volatile sulfur compounds via the Methionine-sugars Maillard reaction was investigated. Kinetic analysis demonstrated that the formation of methanthiol, dimethyl disulfide, dimethyl trisulfide, and methional conforms to a zero-order reaction.
View Article and Find Full Text PDFACS Sens
August 2025
Nano Convergence Materials Center, Korea Institute of Ceramic Engineering and Technology (KICET), 101 Soho-ro, Jinju 52851, Republic of Korea.
Dimethyl disulfide (DMDS) is an odorous sulfur-containing volatile organic compound primarily emitted from sewage treatment plants. However, most metal-oxide-based DMDS gas sensors have been limited to parts-per-million-level performance despite the fact that DMDS can cause severe health concerns and produce an unpleasant smell even at ppb-level concentrations. Previous studies have primarily focused on enhancing the DMDS gas response via vacancy engineering without addressing the gas reliability.
View Article and Find Full Text PDFInt J Food Microbiol
November 2025
Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai, Shandong 264005, China. Electronic address:
This study systematically investigates the relationship between microbial metabolism and flavor compound formation in chicken breast storage at different temperatures (chilling at 4 °C, super-chilling at -4 °C, and freezing at -18 °C), with a focus on the mechanisms underlying spoilage and flavor changes. After 12 days at 4 °C, spoilage-associated microorganisms (including Pseudomonas fragi, Pseudomonas gessardii, Serratia liquefaciens, Brochothrix thermosphacta, Serratia marcescens, and Pseudomonas psychrophila) proliferated significantly, contributing to the accumulation of spoilage markers such as dimethyl disulfide, dimethyl trisulfide, trimethylamine, and bitter amino acids, leading to a marked deterioration in flavor. In contrast, storage at -4 °C effectively inhibited microbial activity, reduced spoilage-related flavor compounds, and preserved the original flavor of chicken breast, with results comparable to those at -18 °C after 30 days.
View Article and Find Full Text PDFFood Chem
November 2025
Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, PR China. Electronic address:
Muscle fiber types critically influence pork flavor by modulating taste-active and aroma compounds. This study analyzed three muscles in Jinhua pigs-longissimus dorsi (LD, predominantly type IIb fibers), serratus ventralis (SV, mainly type I/IIa), and quadriceps femoris (QF)-revealing distinct flavor profiles. SV exhibited significantly higher free amino acids (FAAs), including umami (Asp, Glu), sweet (Ala, Gly, etc.
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